Kasespatzle Recipes

KAESE SPAETZLE

Steps:

• Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
• Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
• Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

AUSTRIAN KAESESPAETZLE (CHEESE SPAETZLE)

Steps:

• Preheat the oven to 250 degrees F. and place a smaller casserole dish (approximately 11 X 7) in the oven to warm before adding the spaetzle. Place a large pot on the stove and add 2 quarts salted water. Bring to a boil. Meanwhile, in a mixing bowl, add the flour eggs, milk and 2 pinches salt and stir vigorously until thoroughly incorporated. The dough should be runny but stable. Set aside and let dough rest.
• Grate cheeses and mix them together. Set aside.
• Pour the olive oil in a large pan and heat. Add the sliced onion, 2 pinches salt and the freshly ground pepper. Cook until the onions are nicely browned and soft. Set aside.
• Place the spaetzle maker or colander over the boiling pot of salted water. Pour in about 1/3 of the dough and move the speatzle maker back and forth, or push the dough through the colander with a spreader. Stir the spaetzle regularly to prevent sticking. Simmer gently until the spaetzle floats on the top of the water. It's done at this point. Remove with a medium size handled sieve, let the water drain out and place into the pre-heated casserole dish. Sprinkle 1/3 of the cheese and the onions on top of the spaetzle and repeat this step two more times until there are three layers of spaetzle, onions and cheese in the casserole dish. Sprinkle the parsley on top and let rest for 15 minutes until the cheese has melted.
• Serve with a green salad and a cold beer.

KASESPATZLE

Steps:

• Put a large pot of water on to boil.
• Grate swiss cheese.
• Mix flour and salt.
• Mix eggs and milk.
• Stir liquid into dry ingredients.
• It will make a dough, moister than bread dough, almost but not quite as soft as muffin dough.Use extra milk if it is too stiff. If the dough is too soft the spatzle will turn out mushy.
• Fill spatzle grater with dough and "grate" it directly into the boiling water.
• Cook about 10 minutes at a gentle boil, stirring occasionally.
• The spatzle rise to the top when ready.
• Drain well.
• I use 2 corningware dishes with lids (2.5 quart or 2.3 litre).
• Alternate layers of spatzle, cheese and a dribble of melted butter. Mix or leave in layers.
• Let stand covered for 5 minutes to melt cheese.
• Best served with Maggi (similar to soy sauce)sprinkled on top for extra flavour.
• This freezes well and can be warmed up in the microwave or oven.